Irresistible Chocolate Espresso Cupcakes with Salted Caramel Buttercream

Indulge in the perfect blend of rich chocolate and bold espresso with these irresistibly delicious Chocolate Espresso Cupcakes topped with silky Salted Caramel Buttercream. Ideal for any occasion, these cupcakes promise a delightful treat for dessert enthusiasts and coffee lovers alike. Elevate your baking game and impress your guests with this scrumptious recipe that beautifully balances flavors. Get ready to bake a little magic! #CupcakeLove #BakingJoy #ChocolateEspresso #DessertGoals #SweetTreats #HomeBaking #CaramelButtercream #CoffeeLovers

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Ingredients

For the Cupcakes:

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup buttermilk

1 tablespoon espresso powder (or strong brewed espresso)

1 teaspoon vanilla extract

For the Salted Caramel Buttercream:

1 cup unsalted butter, softened

4 cups powdered sugar

1/4 cup heavy cream

1/2 cup caramel sauce (store-bought or homemade)

1/2 teaspoon sea salt (plus more for sprinkling)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.

Make the Cupcake Batter: In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients: In another bowl, whisk together the melted butter, eggs, buttermilk, espresso powder (dissolved in a tablespoon of warm water, if using powder), and vanilla extract.

Mix Together: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.

Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Prepare the Buttercream: While the cupcakes cool, make the salted caramel buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, beating until smooth.

Add Caramel and Salt: Add the caramel sauce and 1/2 teaspoon of sea salt to the buttercream, mixing until well combined and fluffy. If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.

Frost the Cupcakes: Once the cupcakes are completely cool, use a piping bag to frost each cupcake generously with the salted caramel buttercream.

Garnish: Drizzle additional caramel sauce over the frosted cupcakes and sprinkle a small pinch of sea salt on top for that irresistible touch.

Serve & Enjoy: Enjoy these delightful Chocolate Espresso Cupcakes at room temperature. They are perfect for any celebration or a delicious treat for yourself!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 cupcakes